1. Place pistachios in a small heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Peel off skins. Coarsely chop.
2. Draw 16 x 6.5cm circles over two large sheets of baking paper. Place paper, trace-side facing down, on two large oven trays.
3..Place chocolate and oil in a large heatproof bowl. Sit bowl over a pan of simmering water. Stir until smooth. Remove from heat and cool to room temperature. Stir pistachios, cranberries, marshmallows and rind into chocolate.
4. Spoon mixture around outside edge of traced circles to form wreaths. Decorate with coloured cachous. Refrigerate for about 1 hour, or until set.
5. Thread each wreath with a length of coloured ribbon.

Tip: Wreaths can be made up to one week ahead. Store in an airtight container in refrigerator. Hang on a Christmas tree.

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